The question as to the effect of suddenly cooling milk has been somewhat discussed; also as to how low a temperature is beneficial. Experiments are necessary to definitely and satisfactorily settle these questions. Our impression is that, if ice is not used, there is no danger of cooling milk too suddenly or of getting it too cool. But where ice is used, especially if permitted to come in contact with the milk, or even to be separated from it only by a thickness of tin, there is danger of chilling the particles of milk in immediate contact with the cold surface, and causing them to prematurely decay. This would, of course, injure the keeping qualities of the rest of the batch. So far as the suddenness of the operation is concerned, we doubt if it would have any material effect, one way or the other. But where any portion of the milk is chilled, whether the whole batch of milk be slowly or suddenly reduced in temperature, we should expect it to injure the flavor and keeping qualities of the cheese. Some experiments, like the one made and related by Mr. FARRINGTON, of Canada, at the last Convention of the American Dairymen's Association, would seem to favor the conclusion, that suddenly reducing the milk to a low temperature is unfavorable to the production of the best quality of cheese. More experiments, as we have previously suggested, are necessary to finally settle these questions. But of the importance of cooling milk down to as low a temperature as 60° to 65°, there can be no doubt; and there need be no fear of milk being cooled rapidly enough to injure it where only water is used in the process of cooling.
Very little attention is usually paid to carrying milk to the factory. Too many pour the hot milk into a can standing on a wagon or platform, in the broiling sun, put on the cover, which fits almost air-tight, as soon as through, and then haul it in this condition, without any shelter or protection from the sun's rays, to the factory. It is sometimes drawn two or three miles in this way. Or, as is often the case, it is left standing on the platform, covered air-tight, until the milk-wagon comes along. Whether taken on the wagon at the beginning of the route, or left standing on the platform at the last end of the route, it broils in the sun an hour or two, with the animal heat all in it. If drawn a long distance, it is pretty well churned, in addition, and thus a separation of the butter takes place which no ingenuity of the cheese-maker can remedy; but when the result is seen in the cream rising on the whey-vat, anathemas are heaped on his head. Where the milk stands quiet on the platform, the cream rises and forms an air-tight covering over the top of the milk, which soon taints next to the cream. And whether standing still or riding in a tight can, exposed to the sun's rays, without the animal heat having been expelled, it is scarcely possible to avoid taint.